Gluten-Free Salmorejo
Indulge in the rich, creamy flavors of Spain with this Gluten-Free Salmorejo, a refreshing cold tomato soup perfect for summer dining or as a vibrant appetizer. Made with ripe, juicy tomatoes, gluten-free bread, garlic, and velvety extra virgin olive oil, this dish is naturally thickened and bursting with bright, tangy notes of sherry vinegar. The gluten-free twist makes it accessible to all while preserving the authentic taste of the traditional recipe. Serve chilled and garnish with chopped hard-boiled eggs and optional gluten-free cured ham to add a savory depth and texture. Ready in just 30 minutes, this easy-to-make recipe is a delightful blend of fresh ingredients and bold Spanish flavors, ideal for gluten-free meal planning or anyone seeking a healthy yet indulgent dish. Perfect for entertaining or treating yourself!
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Recipe Information
Ingredients
- 800 grams ripe tomatoes
- 150 grams gluten-free bread
- 2 garlic cloves
- 100 ml extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon salt
- 2 hard-boiled eggs
- 100 grams gluten-free cured ham (optional)
Instructions
Start by cutting a small 'X' on the bottom of each tomato. Immerse them in boiling water for about 30 seconds, then transfer them to a bowl of ice water. This process makes the skins easy to peel off.
Once the tomatoes are peeled, use a sharp knife to remove the core and chop them into quarters.
In a blender or food processor, combine the peeled and quartered tomatoes, gluten-free bread, garlic cloves, sherry vinegar, and salt.
Blend the ingredients until smooth and creamy. If your blender struggles, add a couple of tablespoons of cold water to facilitate the blending process.
While the blender is running on low, slowly pour in the extra virgin olive oil. Continue blending until the oil is fully incorporated and the soup is thick and creamy.
Taste and adjust seasoning with more salt or vinegar if needed.
Transfer the salmorejo to the refrigerator to chill for at least 30 minutes or until very cold.
Serve the chilled soup in bowls. Garnish with chopped hard-boiled eggs and shredded gluten-free cured ham, if using.
Drizzle a bit of extra virgin olive oil over each serving for extra flavor and aesthetics.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 4621 mg | 201% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 27.2 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 245 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2321 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
